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  Added: Mar 29, 2007  •  Visited (443)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken And Parsley With Horseradish Sauce
(Toriwasa)
What You Need:
  • 1 whole chicken breast (½ pound), skinned and boned
  • 6 tablespoons sake (rice wine)
  • 1/8 teaspoon salt
  • MSG
  • ½ teaspoon of salt
  • A 4-ounce bunch flat-leaf Italian parsley
  • 1 tablespoon canned wasabi (horseradish) powder, mixed with just enough cold water to make a thick paste, and set aside to rest for 15 minutes
  • 2½ tablespoons Japanese all-purpose soy sauce
  • 1 sheet of packaged nori (dried laver)

  • How To Cook:
    1. Cut the boned chicken breast horizontally into paper thin slices and then cut into shreds, about ¼ inch wide.

    2. Combine the chicken, sake, 1/8 teaspoon of salt and a sprinkle of MSG in a small saucepan, stir thoroughly, and bring to a boil over moderate heat. Remove from heat at once and cool to room temperature.

    3. In another small pan, combine 1½ cups of water and ½ teaspoon of salt and bring to a boil over high heat.

    4. Add the parsley and cook uncovered for 1 minute, then drain. Rinse the parsley in cold running water, squeeze it dry, and with a large knife chop it coarsely.

    5. In a mixing bowl, combine the wasabi paste with 2½ tablespoons of soy sauce and a few sprinkles of MSG. Stir in the chicken and its cooking liquid, add the chopped parsley, and toss together thoroughly.

    6. Divide the mixture equally among 6 small serving bowls. Top each serving with a handful of shredded nori, and serve at room temperature as a first course or as part of a Japanese meal.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Herbs & Spices » Parsley
    Main Ingredient » Condiments » Sake
    Dish » Appetizers

     





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